Transport your taste buds to the islands with this Hawaiian Style Teriyaki Chicken recipe. Juicy, tender chicken thighs are marinated in a flavorful blend of soy sauce, sugar, garlic, and ginger, then grilled to perfection for a smoky charred finish. A final steam in teriyaki sauce ensures each bite is bursting with sweet and savory goodness.
Perfect for family dinners, barbecues, or meal prep, this dish pairs wonderfully with steamed rice and a side of fresh greens. Garnished with green onions or sesame seeds, it’s as visually appealing as it is delicious. Experience the taste of Hawaii in your own kitchen!
Why You’ll Love It:
Authentic Island Flavor: The combination of soy sauce, garlic, and ginger delivers classic Hawaiian teriyaki sweetness and umami.
Tender and Juicy: Marination and steaming ensure the chicken stays moist and flavorful.
Versatile: Perfect as a main dish, in rice bowls, or even in sandwiches.
Easy Prep Ahead: The marinade can be made ahead of time, making it ideal for meal prep or entertaining.
Key Ingredients:
Chicken Thighs: Boneless, skinless thighs stay juicy on the grill and absorb the marinade beautifully.
Soy Sauce: The salty, umami backbone of the teriyaki sauce. Use low-sodium soy sauce if preferred.
Sugar: Adds the perfect amount of sweetness, caramelizing on the grill for a rich, glazed flavor.
Garlic: Mashed garlic infuses the marinade with a robust, aromatic base.
Ginger: Fresh ginger root adds a warm, slightly spicy depth that balances the sweetness.
Green Onions and Sesame Seeds (for garnish): Brighten the dish with freshness and a nutty crunch.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions:
Preparing the Marinade
Mix the Marinade:
In a large mixing bowl, combine:
1 cup soy sauce
1 cup water
1 cup sugar
Stir thoroughly until the sugar is fully dissolved to create the base of the teriyaki marinade.
Add Aromatics:
Peel and mash 5 cloves of garlic; add them to the marinade.
Peel a piece of ginger root and slice 2-3 thin slices lengthwise; add them to the marinade.
Marinate the Chicken:
Place 3 pounds of boneless, skinless chicken thighs into the marinade.
Ensure the chicken is fully submerged and coated with the marinade.
Cover the bowl with plastic wrap or transfer the chicken and marinade into a resealable plastic bag.
Refrigerate for at least 24 hours or up to 3 days for maximum flavor absorption.
Quick Tip: If short on time, you can proceed to cook the chicken in the marinade without waiting for the full marination period.
Cooking the Chicken
Preheat the Grill:
Heat your grill to high heat to achieve a nice sear on the chicken.
Grill the Chicken:
Remove the chicken from the marinade, letting excess liquid drip off.
Grill the chicken thighs for 5-7 minutes per side or until they are fully cooked and have a nice char.
Ensure the internal temperature reaches 165°F (75°C) for safe consumption.
Prepare the Teriyaki Pot:
While the chicken is grilling, place a small amount of fresh teriyaki sauce into a pot or a deep, grill-safe pan.
This sauce will be used for steaming the chicken after grilling.
Steam the Chicken:
Transfer the grilled chicken to the pot with the fresh teriyaki sauce.
Cover the pot and place it on the grill over medium heat.
Let the chicken steam in the sauce for 10 minutes. This step ensures the chicken remains tender, moist, and deeply infused with teriyaki flavors.
Serving the Chicken
Plate and Garnish:
Remove the chicken from the pot and slice into bite-sized pieces if desired.
Arrange the chicken on a serving platter.
Garnish with:
Chopped green onions
Toasted sesame seeds
Serve:
Pair the chicken with sides like:
Steamed rice
Fresh green salad
Grilled or steamed vegetables
Serving Suggestions:
Traditional Plate: Serve with a scoop of steamed white or jasmine rice and a side of mac salad for a Hawaiian classic.
In a Bowl: Layer the chicken over rice or noodles, adding steamed or grilled vegetables like broccoli, carrots, or zucchini.
As a Wrap or Sandwich: Slice the chicken and tuck it into a tortilla or slider buns with slaw and pineapple for a fun twist.
For a Feast: Pair with tropical sides like grilled pineapple, coconut rice, or a fresh mango salsa for an island-inspired spread.
Storage and Meal Prep Tips:
Refrigeration
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating Tip: Reheat gently in a skillet or microwave with a splash of fresh teriyaki sauce to retain moisture.
Freezing
Marinate the chicken and freeze in the marinade for up to 3 months. Thaw overnight in the refrigerator before grilling.
Grilled and steamed chicken can also be frozen in individual portions for quick meals.
Make-Ahead Options
Prepare the marinade 2-3 days in advance and store in the fridge.
Marinate the chicken up to 3 days before cooking for a deeper flavor.
Variations:
Spicy Teriyaki Chicken
Add 1-2 teaspoons of chili garlic sauce or a pinch of red pepper flakes to the marinade for a spicy kick.
Pineapple Teriyaki Chicken
Stir in 1/4 cup pineapple juice to the marinade for a tropical sweetness. Serve with grilled pineapple slices for a vibrant pairing.
Coconut Teriyaki Chicken
Replace 1/4 cup of water with coconut milk for a creamier, tropical twist.
Teriyaki Chicken Skewers
Thread marinated chicken pieces onto skewers with bell peppers, onions, and pineapple chunks for a fun presentation.
Low-Carb Teriyaki Chicken
Substitute sugar with a low-carb sweetener like monk fruit or erythritol to make this dish keto-friendly.
Conclusion:
This Hawaiian Style Teriyaki Chicken is a mouthwatering combination of sweet, savory, and smoky flavors that capture the spirit of the islands. Whether you’re grilling in the backyard or preparing a special dinner, this recipe is guaranteed to impress.
Serve it with your favorite sides, or get creative with how you use it—it’s a versatile, crowd-pleasing dish you’ll want to make again and again. Looking for more tropical flavors? Pair with Grilled Pineapple Salsa or Coconut Shrimp for a full-on island feast. Enjoy!
Hawaiian Style Teriyaki Chicken: A Sweet and Savory Island Favorite
Ingredients
- 3 pounds boneless, skinless chicken thighs
- 1 cup soy sauce
- 1 cup water
- 1 cup sugar
- 5 cloves garlic mashed
- 1 ginger root 2-3 thin slices, cut lengthwise
Instructions
- In a large mixing bowl, combine soy sauce, water, and sugar. Stir until the sugar dissolves. Add the mashed garlic and thinly sliced ginger to the marinade.
- Place the chicken thighs into the marinade, ensuring they are fully submerged and coated. Cover with plastic wrap or use a resealable plastic bag. Refrigerate for at least 24 hours, or up to 3 days for maximum flavor absorption.
- Heat your grill to high heat to achieve a nice sear on the chicken.
- Remove the chicken from the marinade, letting excess liquid drip off. Grill the chicken thighs for 5-7 minutes per side, or until fully cooked and charred. Ensure the internal temperature reaches 165°F (75°C).
- In a pot or grill-safe pan, add a small amount of fresh teriyaki sauce. This will be used for steaming the chicken after grilling.
- Transfer the grilled chicken to the pot with teriyaki sauce. Cover and place on the grill over medium heat. Steam the chicken in the sauce for 10 minutes to ensure it remains tender, moist, and flavorful.
- Remove the chicken from the pot and slice into bite-sized pieces if desired. Arrange on a serving platter and garnish with chopped green onions and toasted sesame seeds. Pair with steamed rice, a green salad, or grilled vegetables.